Budae Jjigae (Army Stew)

Method3 steps · about 35 min

1. 1

   Step 1: Cut the kimchi, chosen hot dogs or sausages (2), bacon (3) OR fatty pork (About 3 oz), Spam (⅓ can), tofu (4 ounces), onion (1/2 medium), mushroom caps (3–4), scallions (2) and optional bell pepper (1/4) into bite-size pieces and arrange in a medium shallow pot. Separately mix the gochugaru, optional additional gochugaru, gochujang (1 teaspoon), soup soy sauce (1 tablespoon) OR salt (to taste) to taste, garlic (1 tablespoon), the 1–2 tbsp seasoning broth or water, and black pepper (to taste).

   Uses 2 cups baechu (napa cabbage) kimchi · 2 hot dogs or sausages, sliced · 3 bacon strips, OR about 3 oz fatty pork · ⅓ can of spam (about 4 ounces) · 4 ounces tofu, sliced (about 1/2-inch thick) · 1/2 medium onion, thinly sliced · 3–4 mushroom caps, sliced · 2 scallions, cut into 2 inch pieces

   
2. 2

   Step 2: Pour the selected 4 cups broth or water over the arranged ingredients and stir in the prepared seasoning mixture.

   Uses Arranged meats, kimchi, tofu and vegetables · Prepared seasoning mixture · 4 cups anchovy broth, beef stock, chicken stock or water (choose one)

3. 3

   Step 3: Cook over medium-high heat until the bacon or selected pork and any raw sausage are fully cooked and the kimchi has softened. If using the ramyeon noodles, pre-boil them separately in water immediately before adding, following the packet for their cooking requirements and using only the noodles. Drain, add to the stew and finish until nicely chewy. Add more broth or water as needed because the noodles absorb liquid; replenish during serving if needed.

   Uses Assembled stew with broth and seasoning · 1 package instant ramyeon noodles · Water, as needed to pre-boil the optional noodles · Additional broth or water, as needed during cooking and serving